Happy Monday! It was 15 degrees here in Bend when I got up this morning—big beer weather for sure! Here’s the news in Oregon beer for Monday, January 14; as usual, I’ll be periodically updating this post throughout the day with the latest news, so check back often. And if you have news to share, please contact me and I can get that updated as well.
The Portland U-Brew & Pub (Portland) is hosting the Winter Warmer Westmoreland/Sellwood Brew Fest (that’s a mouthful!) this week on Friday and Saturday the 18th and 19th: “5 P.U.B. beers. Heart Barley Wine (for Morgan Miller), Choc/Mint Milano Cookie Ale, Tarieks Winter Ale, Aarons Candy Cane/Juniper Ale, and Bourbon Bbl. Aged Barley Wine. Plus four local winter warmers. Four taps down in the brewery, and great food. Live music Friday night! Come get some strong beers in your belly!” The Fest runs from noon to 11pm each day, and kids are welcome until 9. This sounds like a great fun Brewfest, and the (crazy!) beers are likely some of the home/U-brew ones—but I’d sure like to try them! Pricing looks to be $5 for the cup/mug and $1 per taster.
In beer blogger news, the New School has a brand-new look for the new year, and has added a couple of contributing writers, Bill Night and Brian Yaeger. It’s a nice format, switching from the default blog style to more of an online “magazine” layout. I’m not entirely sure I’m sold on the rotating feature stories at the top, but overall it’s pretty sharp.
Pelican Pub & Brewery (Pacific City) has their Winter Brewers Dinner coming up this Saturday, the 19th, with a fantastic (and still potentially subject to change) menu featuring six courses paired with tasty Pelican brews. (I assume it starts at 6pm.) Cost is $75 and you can purchase tickets online here.
Bailey’s Taproom (Portland) is holding their fourth annual CellarFest this Saturday the 19th, starting at 4pm and featuring a fantastic list of 19 vintage beers (including such lovelies as 2008 Alaskan Barleywine, 2010 Block 15 Figgy Pudding, 2008 Russian River Consecration, and 2010 Deschutes The Dissident). If you want VIP passes to get in 2 hours early: “We have a limited number of VIP tickets for $25. These tickets include six 4oz pours but also allow entrance two hours earlier from 2-4 PM, providing a less frenzied experience as well as guaranteeing a seat somewhere in a far less crowded bar. For those interested in obtaining VIP tickets, come to the bar and order from your bartender. Or, to order online, please enter the names of everyone in your group attending the event in the box [on their site] separated by commas.”
The Bier Stein (Eugene) is hosting Widmer Brothers for a special Stout Night this Wednesday the 16th, starting at 6pm: “The cold, dark nights of Winter invite us to imbibe in full-bodied, warming libations. What fits that more than a nice, rich Stout? In this spirit we welcome Widmer Brothers Brewing to The Bier Stein for a special event featuring 4 Stouts! We will have: 1. Milk Stout 2.KGB Russian Imperial Stout 3.Raspberry Russian Imperial Stout 4. Chocolate Russian Imperial Stout. All Stouts will be available by the glass or flight for you sampling pleasure. Shannon from Widmer will be here spreading cheer and answering any questions! Event begins at 6pm! Cheers” That’s a great stout lineup, perfect for this cold weather we’re having.
Upright Brewing (Portland) has a big week this week, starting with a tasting at Belmont Station tomorrow (Tuesday the 15th): “Our friends at Upright Brewing are always up to great things. Tonight, remember their flagship line up of Four, Five, Six, and Seven with samples in the bottle shop, and introduce yourself to their newest releases, Bad Brains & Fatali Four (Upright Four brewed with Fatali Peppers). The tasting will be hosted by Bobby Birk, the newest addition to Upright’s brewing team. Come meet Bobby and try some excellent beer.”
And then this Friday, the 18th, is the release of Upright’s much-vaunted Fantasia in bottles: “The second batch of Fantasia has been resting in the brewery cellar since October and will be available in the tasting room January 18th. The beer is a barrel fermented blend of six oak casks that used a different variety of peaches than the first vintage, sourced from our friends at Baird Family Orchards. With an otherwise similar recipe employing warm aged hops and multiple yeasts and bacteria, the 2013 Fantasia finished with more saison qualities than 2012, and should prove to be a solid beer to continue cellaring for at least two additional years. A limited amount of draft Fantasia will be on tap the weekend of the release at the tasting room. Like last year bottles are $20 each, cases at $225 (limit one).”